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All Journal Jurnal Ilmiah Pariwisata JURPIKAT (Jurnal Pengabdian Kepada Masyarakat)
Alifatqul Maulana
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Uji Coba Subtitusi Rumput Laut Merah (Porphyra) Dengan Daun Cincau Hijau (Cyclea Barbata Miers) Dalam Pembuatan Nori Mohammad Syaltut Abduh; Alifatqul Maulana
Jurnal Ilmiah Pariwisata Vol 23 No 3 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (15570.629 KB) | DOI: 10.30647/jip.v23i3.1220

Abstract

This study aims to utilize seaweed as a substitute on Japanese Nori foodstuffs and can be consumed by the community. Seaweed is a raw material that is widely used for various purposes such as additional ingredients on cosmetics or or just made in addition to the drink on ice mix. With this research is expected to seaweed in the making of Nori can be replaced with green grass jelly. Because Japanese food such as Nori is now commonly found in almost all major cities in Indonesia. The method used is an experimental method which will be making products with the trial of the treatment of the control over the products studied were Nori. After conducting experiments then performed using the Sensory Testing instrument in the form of a questionnaire about Organoleptik Test and Test hedonic committed to the panelists, to find out the differences as well as the level of preference on taste, texture and aroma. Descriptive test was then performed to give a snapshot of data from Appearance and hedonic test has been done. Then do the data analysis using the Test Independent T-test to determine significant differences between the arithmetic mean of the control and treatment products.
Percobaan Metode Sand Roasting Pada Daging Ayam Sebagai Pengganti Metode Roasting Konvensional Dalam Pembuatan Ayam Panggang Sehat Alifatqul Maulana
Jurnal Ilmiah Pariwisata Vol 26 No 1 (2021): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v26i1.1451

Abstract

The purpose of this research is how to cook food by burying the food with hot stones. The research method used in this study is an experimental research method. The research method used in this research is experimental research methods. The results of sand roasting will be tested using the organoleptic test to show differences in taste and texture between sand roasting and conventional roasting, namely oven roasting. The data used are primary data and secondary data. Primary data collection based on observation and assessment questionnaires. Meanwhile, the secondary is taken from various literatures and research journals. As a result, it took 75 minutes to find an effective and efficient sand roasting method. Based on the results obtained for the organoleptic test, there is no significant difference from the results of the sand roasting method with the oven roasting method. However, the sand roasting method is superior to oven roasting in terms of taste with a value of 3.04 for sand roasting and 2.96 for oven roasting. Likewise, in terms of texture, the sand roasting method is superior with a score of 3.08 while the oven roasting method scores 3.00. Keywords: Sand Roasting; Texture; Taste; Roast Chicken
Identifikasi Kebutuhan Usaha Hulu dan Hilir Usaha Rumahan Permen Jahe di Sukabumi Sularso Budilaksono; Rilla Sovitriana; Nana Trinawati; Alifatqul Maulana
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol 4 No 2 (2023)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v4i2.1321

Abstract

The ginger candy home business has become an attractive option for the people of Sukabumi City. However, upstream and downstream problems in this business are still not clearly identified. This service aims to identify upstream and downstream needs for ginger candy home-based businesses in Sukabumi City. The methods used are discussions and interviews with business owners and related stakeholders. The results of this service are expected to provide a better understanding of the problems faced by home-based ginger candy entrepreneurs in Sukabumi City and provide recommendations for more sustainable business development both upstream and downstream. This service provides contributions and benefits for MSME entrepreneurs in the ginger planting strategy sector in the form of beds and the potential for processed ginger, for example into biscuits, syrup, ginger serey drink, donuts, etc.
Co-Authors Mohammad Syaltut Abduh Nana Trinawati Sovitriana, Rilla Sularso Budilaksono